NO NEED to debate and contradict in message after message. Stop! Science rules, not your opinions: 1) There is no advantage to a hermetic seal. PERIOD. 2) A simple lid, left slightly loose, suffices. 3) A cloth or paper towel fixed with a string or elastic band to keep dust and insects out is also fine. 4) Conversation over! Science trumps your contradictions and empirical evidence. Think, think, think: For thousands of years without hermetic seals, absolute sterile jars and tools, using cloths for covers, folks created all sorts of cereal- and dairy-based fermented foods without all the modern fuss and utterly baseless, unscientific opinions of so-called modern improvement. Let it go!

After the first day, do you have to feed it with rye or wheat or can you feed it with bread or all purpose flour?

I dared to make a sour-dough-starter because of this inspiring clip ✨️

I wish i could get my hands on that recipe. That dough looks amazing.

Did you not add more flour to the big after it rested overnight

Гпязно везде, руки без перчаток😮

So it’s not complicated like I thought this entire time ? it’s just flour and water ?

For American friends, that wheel of parmeggiano reggiano is about 88 pounds.

What is the size of the tray??? And what temp on the oven

Cocktail!! 🍹 🍸 🍸 congrats on 50k! very well deserved 👏👏👏

great video tx

Are we to understand that the (cold) dough goes directly from the refrigerator to the stove without reaching room temperature first? Greetings from Québec...

Wait, how much of the 40 kilo do you get for the 800 euros?

Nice job mate

Heaven

Please work on the clear descriptions of each loaf. It was very confusing. What do you mean by retard?

I have tried making homemade tortillas and bread to no avail. This here, keeping the top on top to not have it stick makes a world of difference. Saved me 3 cups of flour lol.

kosher salt LOL. get a hassidic life LOL

there is the occasional machine support, and then there is this micro-factory, where a human carries stuff between machines

i beg your artisan pardon, when humans operate machines it's called industry.

I’m hungry. 🤤

The guy is speaking Spanish but they replied to him in Italian. I'm confused 😅

Why could I smell it as doon as he cut it open?

And so the Lord inspired the greatest invention since the discovery of fire, the wheel. And it was good.

Is this simply for show? I've learned nothing. No recipe, no link - a waste of time.

Can you taste the coffee in it?

Wait! What witchcraft is that😂😂 He did it so effortlessly ❤❤

Where are hand gloves?

As long as the flour is not made from U.S. wheat. #freedums

Thank you so much for sharing this ❤

👎 😵‍💫 Have you heard of the “Kiss” principle? . . . “Keep It Simple” ! Well this measurement method is the . . . . “Opposite” 😵‍💫 🥵 🫨

😊😊😊

I have several grain mills and coffee grinders. I would recommend to not grinding coffee beans in grain mills. You will ruin both, the coffee and flour. Same goes for spices. Purchase dedicated mills for spices, coffee and grains.

This guy knows how to cut the cheese! 😂

I don't need to buy it. I can already taste it😊❤

Everyone tells not to cover fully, let a bit air flow but yours is just fantastic.

Eu pagaria 800€ por tudo isso de queijo ❤❤❤

I bet the flavor is unreal! 🤤

This man gets a hand around your neck, and it's done. Game over, man.

I want to try this cheese too, it looks so beautiful. I love cheese.

That's be a $100, thank you

It's cruel, I dream of a world where bulls and parmesan are left free! 😅

Is there a variant without onions, please ?

Stone mason vs Cheese mason. Me: It's the same picture:

Why do you bake in a cast iron pot in your modern fan-assisted oven? This prevents air circulation around the dough and it takes a long time to bake the bread! I bake bread in my fan-assisted oven on thin flat trays at 200 degree Celsius for 25 to 30 minutes.

"mirá cómo se abre... Es un arte eh?" Sounded very argentinian to me 😅

20 euro a kilo. Thats oke

Omg lil slice of heaven 😋

I love Parmeggiano Reggiano cheese.

It’s so satisfying to watch just cutting cheese